Chickpea Curry

A conversation with my friend Muffy yesterday inspired me to make Chickpea Curry for dinner last night.  I use a lot of chickpeas (AKA garbanzo beans) in my kitchen, and they are a wonderful staple to keep in your pantry.  They are much firmer than many other bean varieties, so they often appeal to even non legume lovers.  They add substance and flavor to Italian based soups and stews, and are equally at home in Indian inspired dishes such as this curry.

Christine's Chickpea Curry

2 T whole cumin seed
1 small onion, chopped
2-3 carrots, sliced
1/4 cup vegetable broth
16 oz diced tomatoes, undrained
16 oz chickpeas, drained and rinsed
1 t ground cumin
1 1/2 t ground coriander
1/4 t chile powder (increase if you like a little more hotness)
1/4 t salt
1/2 t sugar

-saute whole cumin seed in 1 T olive oil, until they start to darken and pop
-add onion and carrots, and saute for 10 minutes
-deglaze pan with vegetable broth
-bring to a boil, then lower to medium heat and cook covered for 10 minutes
-add tomatoes, chickpeas and remaining spices
-cook, uncovered, over low heat until all liquid is absorbed

Last night, I served this with baked sweet potato wedges, sliced cucumbers and whole wheat pita.  I often make this dish with cauliflower-just substitue for the carrots, or better yet, do a cauliflower and carrot mix!